The biggest thing for me is letting them come to room temperature before I blast them on the hottest charcoal mound I can get......

Cracked black pepper and sea salt..........

I'll be there on Saturday morning... Farmers market is from 8-noon

Montreal Steak Seasoning

Well said. I use the weber Chicago steak seasoning. Sprinkle a little on a d cook on a hot charcoal fire. IMO a steak needs to be cooked over charcoal to have the right taste. But then again I don't like gas grills for anything. Call me old school.

Rest Rest Rest the steak for at least 5 minutes before you slice, and never use a fork to turn a steak, that's what those fancy tongs are for!

Did I mention rest??

Coarse kosher salt, fresh ground coarse pepper and olive oil... Its my belief that the oil helps sear the meat and seal the juices in.

Room temperature prior to hitting the grill...

I like thick cuts medium rare to rare so 2 mins, rotate 90 degrees for another two minutes flip, two minutes rotate 90 degrees and remove after another 2 mins... This gives the nice cross-hatch grill marks and char. Tongs only !

We always let them rest with a little foil on them for 4 - 6 minutes...

Hydro

the worse thing you can do to a good cut of beef is marinate it! i start by selecting a good marbled pc of beef and let it get to room temp. i dust it in crushed black pepper, sea salt and a dash of onion powder. i get the grill super hot and sear all edges untill the color changes to seal in juices. cook to medium/ medium rare and finish with a teaspoon of butter on top for the last 20-30 seconds . the key is to not cut the steak to check you have to learn how long to cook it w/o cutting it and letting the juices out . right now i have some usda PRIME ribeyes in my freezer ,, the fat is marrbled so nice in it you can rub it with your finger tip in a circular motion and start to melt the fat!!

I like mine in between rare and shocker

Exactly. Never understood marinating a steak.

Good call! The ol bowling ball grip

id love to let out my secret but i plan to open a restaurant one day and thats gonna be my money maker. Had many texans tell me its the best steak theyve ever had by far. so i guess louisiana even wins that battle in the food wars too

only steaks that should be marinated prior to grilling are flank and skirt other than that salt and pepper only for me

I learned that in the first restaurant I ever cooked at... good info for sure

I've been eyeballing thise aged ribeyes at Rouse's......they age it for a month, cut it up and you're ready to roll!!!! It seems like an ok deal for $200.......

Instead of regular pepper, I use fresh cr acked peppercorn

I got some 3 week aged ribeyes for sale right now.. and they are already cut if dont want to spend $200

I picked up a aged rib rack at ther rouses in youngsville a few months back and it was really good. Also one of the guys at work ordered a whole rack off of the internet and it was even better. I will have to find out where it was.

As far as cooking KEEP IT SIMPLE
Set on plate for at least an hour to allow the meat to get to room tempature.
30 minutes before cooking rub softened butter on both sides of the meat and sprinkle with salt and pepper. USE REAL BUTTER not that crap they call butter. Get grill as hot a possible and cook to your liking

SOLD!

What's the real butter?